Peppered Pork with Peppers
Posted in: Dinner Ideas, Food Photos, Toddler Approved | 18 Comments
Click here to watch the toddler and I make this dish from start to finish
They liked it… They REALLY liked it! I can’t believe it. The only complaint came from the toddler was when he informed me he did not like "stuff" on his peppers. How can fault him for preferring raw peppers over cooked. So I took them off his plate (after he tried a bite, of course) and replaced them with uncooked green pepper strips. That’s a worthy compromise in my book. Other then that both the husband and toddler’s plates were clean.
The best part of this meal was speed. It literally took me 15 minutes to cook. I think I may make it again and record it as the video of the week. It’s also fairly mild, which is why I think it was loved by both my boys. I would have preferred a little more pepper but that’s ok, I’ll comprise for empty dinner plates. :) 
- 1 package of boneless pork loin chops (about 1 pound)
- 1 cup fat free chicken broth
- 1 tbsp apple cider vinegar
- 1 tbsp soy sauce
- 1 tbsp honey (21g)
- 1/4 tsp ground black pepper
- 2 tbsp whole wheat flour (separated)
- 2 large green peppers cut into strips.
- 2 cups cooked brown rice (I used the instant kind like this
)
Heat a large skillet over medium-high heat and spray with non stick cooking spray.
Cut the pork chops in thin slices. Brown the pork in the skillet. It will stick a little bit and that’s ok. Let some pork cook for a few minutes before stirring to help prevent too much sticking.
Meanwhile whisk the broth, soy sauce, honey, vinegar, pepper and 1 tbsp of the flour. Once the pork is almost all brown add the broth mixture. Bring to a boil. If the sauce isn’t thick enough sprinkle the remaining flour into the pot, it will thicken. Just be sure to stir to remove lumps. Add the sliced peppers, stir, cover and reduce the heat to medium-low. Let cook for 5 minutes to soften the peppers.
I served over 1/2 cup brown rice. Although Bulgur would be good too!
| Servings | Amt per Serving | ||
|---|---|---|---|
| 4 | 1/4 of the recipe over 1/2 cup brown rice | ||
| Calories | Fat | Fiber | WWPs |
| 295 | 4g | 4g | 5 |
| Sugar | Sat Fat | Carbs | Protein |
| 6g | 1g | 37g | 29g |
Digg it | It's del.icio.us | Stumble This | 18 Comments » © 2007-2008 by Roni
That looks really good! About how many grams or ounces is 2 cups of cooked rice?
This looks great! Going on my shopping list for next week. Thanks Roni!
I used to use Uncle Ben’s instant microwave rice a lot. But I have started to make regular brown rice made with beef (or chicken) stock instead of water. It really kicks the flavour up and there are less preservatives in it.
Got to love a simple yet super yummy recipe!! And I’m glad everyone else liked it, boys can be so darn picky!! I never have pork on hand though, do you think this recipe would work well with chicken instead?
Susan… I keep the uncle Bens for things just like this. I also have a bag of rice but I rarely have the time or foresight to use it. lol
Christine… Oh yeah! Chicken would work!
Since brown rice takes so long I make a batch and freeze it in containers. That way when I want to make something with rice I let it defrost for a day and it’s ready to use. Tastes ten times better than instant!
Roni!
I make a really similar recipe to this and use chicken or flank steak as an alternate to pork sometimes. I also add sliced onion and sliced tomatoes. It’s sooooo good. Finally, to help thicken a little bit and to avoid lumps, I sprinkle the flour on the meat prior to adding it to the pan and mix it all up in a bowl. Does that make sense? It’s really awesome! Thanks for sharing!
Hi everyone,to make a no fail brown rice each time ,all you have to do is bring 2-1/3 cup of any flavor stock or water to a boil ,in a baking dish put 1-1/2 cups of brown rice and the stock or water add some salt if you use water,then cover tightly with aluminum foil and bake at 375 for one hour,take out of oven , remove foil and fluff with a fork and it will be perfectly cooked.
Roni, is the 5 WWPs for this recipe (Peppered Pork with Peppers) with or without the rice? The recipe is wonderful! My husband loved it. We’re both on WW and I gotta say your website and blogs are a godsend. Thank you! Jo Ann
with.. 1/4 of the recipe over 1/2 cup brown rice = 5wwp
I’m with you on the lack of forsight cooking rice. Since I stopped using instant, I seem to forget how much time I need to cook brown rice. I’ve started cooking a large batch (double what I really need) and freezing what I don’t use so I have rice cooked for the times I forget to start it early enough. Just pop it in the microwave to defrost/heat and no one knows it wasn’t made fresh! Oh and I also use broth sometimes when making rice to enhance flavor.
Oh sorry for the second post but I wanted to add that freezing the rice is much less expensive than the convenience pouches too. Lately I’m all about cutting costs!
Just made this.. delicious! I am looking forward to the leftovers!
i think, I like it
Okay, I just made this for dinner and I had to come and tell you that it was sooooo good! I’m only sorry I had to leave some for the husband. The sauce is delicious, I’m definitely making this again. I might add some extra veggies next time, I was gonna throw in an onion but I forgot. So good, though, just as is.
Thanks!
I saw a similar recipe last night in a magazine, but it was peppers, pork, and sweet potatoes! Your sauce sounds better, though.
It was easy to make and delicious. Thanks for a quick, tasty, WW-friendly recipe. 4 servings is perfect: 2 for tonight’s dinner with leftovers for lunch tomorrow.